| Agidi jollof with coconut cream powder and biscuit bones |
This agidi jollof is made from biscuit bones and stock, raw akamu (corn starch), tomato stew, and coconut cream
powder. It looks inviting and tasty too.
I did not add crayfish to this. If you need to add crayfish to yours, stir fry the crayfish with onions before adding to the pot.
There was no left over because everybody that tasted this agidi asked for more.
There were too many oliver Twists around.
Agidi can be cooked plain and served with stew or cooked as agidi jollof.
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| agidi lollof |
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| coconut cream powder and a can of liquid coconut milk |
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| empty coconut milk powder into a bowl |
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| pour milk in a bowl and add water |
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| add tomato stew |
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tomato stew and coconut milk boil
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boil biscuit bones with salt onions and pepper before adding |
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| add boiled biscuit bones and stock to boiling milk and stew |
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| biscuit bones boil in stock and stew |
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| boiling pot with raw akamu (corn starch) beside |
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pour raw ogi, corn starch (akamu) in the boiling pot while stirring fast
Ingredients:
- corn starch (akamu)
- coconut milk
- stew
- biscuit bones
- onion
- crayfish (optional)
- pepper
- salt
- seasoning cubes
- water
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| Check for salt and seasoning, stir briskly until akamu cooks in the stew |
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| scoop and wrap while still hot |
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wrapped agidi jollof
For step by step pictures of how to wrap agidi or moi moi, Go HERE
Cooking Procedure:
- Boil biscuit bones with onion, salt and fresh ground pepper
- Boil coconut milk with stew, add seasoning
- Mix raw corn starch with cold water and add to coconut milk while stirring fast to avoid lumps
- Stir continuously and check for salt
- When corn starch is cooked, turn of heat and begin to wrap immediately. Scoop together with bones, pour in broad leaves and wrap.
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| agidi jollof with biscuit bone |
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| agidi jollof and agidi plain sit side by side |
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| smooth, warm, tasty agidi jollof |
After wrapping, leave to cool a little before enjoying yourself.Enjoy!
